Best 2 Pad Thai Lower Fat Version Recipes

Indulge in the tantalizing flavors of Pad Thai, a cherished dish originating from Thailand, renowned for its harmonious blend of sweet, sour, and savory notes. This iconic noodle stir-fry boasts a vibrant array of textures, featuring tender rice noodles, crisp vegetables, and succulent protein options such as chicken, shrimp, or tofu. Enrobed in a luscious sauce made from tamarind, fish sauce, and red chili peppers, Pad Thai offers a symphony of flavors that dance on the palate. This article presents a delectable collection of Pad Thai recipes, catering to various dietary preferences. Whether you seek a traditional version or a healthier alternative, these recipes will guide you in crafting this beloved dish in the comfort of your own kitchen. Embark on a culinary journey to savor the essence of Thailand with these authentic and flavorful Pad Thai recipes.

1. **Classic Pad Thai:** Experience the authentic flavors of Pad Thai with this traditional recipe. This classic rendition remains faithful to the original, using all the essential ingredients that make Pad Thai so beloved. The harmonious balance of sweet, sour, and savory flavors will transport your taste buds to the bustling streets of Bangkok.

2. **Lower-Fat Pad Thai:** For those seeking a healthier take on Pad Thai, this lower-fat version offers a delightful alternative without compromising on taste. This recipe utilizes lean protein options, such as tofu or shrimp, and a reduced amount of oil, resulting in a guilt-free indulgence. Enjoy the same vibrant flavors of Pad Thai while making a healthier choice.

3. **Vegetable Pad Thai:** Cater to your vegetarian preferences with this vibrant Vegetable Pad Thai recipe. This meatless marvel showcases an array of fresh vegetables, including broccoli, carrots, and bell peppers, stir-fried to perfection. The aromatic sauce, bursting with tamarind, fish sauce, and red chili peppers, beautifully complements the medley of vegetables.

4. **Pad Thai with Glass Noodles:** Explore a unique twist on the classic Pad Thai with this recipe featuring glass noodles. These transparent noodles, made from mung bean starch, offer a delightful textural contrast to the traditional rice noodles. The result is a captivating dish that combines the familiar flavors of Pad Thai with an exciting new element.

5. **Pad Thai with Peanut Sauce:** Embark on a culinary adventure with this Pad Thai recipe featuring a luscious peanut sauce. This creamy and nutty sauce adds a rich and distinctive flavor dimension to the dish. The combination of tamarind, fish sauce, and red chili peppers harmonizes beautifully with the peanut sauce, creating a captivating symphony of flavors.

6. **Shrimp Pad Thai:** Delight in the classic combination of shrimp and Pad Thai with this delectable recipe. Succulent shrimp are stir-fried with rice noodles, vegetables, and the irresistible Pad Thai sauce. The tender texture of the shrimp complements the other ingredients perfectly, resulting in a dish that is both satisfying and flavorful.

7. **Chicken Pad Thai:** Experience the timeless appeal of chicken and Pad Thai with this classic recipe. Tender chicken is stir-fried with rice noodles, vegetables, and the essential Pad Thai sauce. The combination of savory chicken and the vibrant flavors of the sauce creates a harmonious dish that will leave you craving more.

8. **Tofu Pad Thai:** Discover the versatility of Pad Thai with this tofu-based recipe. Firm tofu is marinated and stir-fried with rice noodles, vegetables, and the aromatic Pad Thai sauce. The tofu absorbs the flavors of the sauce, resulting in a meaty yet healthy alternative that is sure to impress.

Let's cook with our recipes!

LOW-CARB PAD THAI RECIPE BY TASTY

Low-Carb Pad Thai Recipe by Tasty image

Here's what you need: small zucchinis, medium sweet potato, daikon radish, brown sugar, fish sauce, tamarind paste, garlic, water, coconut oil, boneless, skinless chicken thighs, medium shallot, chili paste, roasted peanut, bean sprout, fresh cilantro leaves, lime wedge

Provided by Mercedes Sandoval

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 small zucchinis
1 medium sweet potato, peeled
1 daikon radish, 6 inch (15 cm), peeled
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons tamarind paste, or lime juice
6 cloves garlic, minced, divided
¼ cup water
coconut oil, to taste
1 lb boneless, skinless chicken thighs, sliced
1 medium shallot, thinly sliced
2 teaspoons chili paste, or 1 diced jalapeño
⅓ cup roasted peanut, plus more for garnish
½ cup bean sprout, plus more for garnish
¼ cup fresh cilantro leaves, plus more for garnish
lime wedge, for garnish

Steps:

Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 23 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, Sugar 11 grams

PAD THAI - LOWER FAT VERSION

Pad Thai - Lower Fat Version image

I got this from Chatelaine, a Canadian magazine. This is a lower fat version, but not low on taste! This is really yummy and the fat content is cut by omitting oil, adding lots of vegetables and cutting out fat laden peanuts.

Provided by Cathy17

Categories Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 (10 ounce) can undiluted chicken broth, can use low sodium
1/2 lb rice noodles (about 1/2 pkg)
3 cups boiled water, for noodles
1 egg
2 tablespoons sugar
2 tablespoons fish or 2 tablespoons oyster sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 -2 teaspoon chili-garlic sauce (or to taste)
1/2 teaspoon hot red chili pepper flakes (optional)
6 garlic cloves (I use minced garlic)
4 green onions, thinly sliced
2 red peppers (cored and seeded, sliced in thin strips) or 2 orange peppers (cored and seeded, sliced in thin strips)
1 cup coarsely chopped fresh coriander
1/2 cup coarsely chopped mint leaf (optional)
2 boneless skinless chicken breasts, sliced in strips
1/2 lb peeled and deveined uncooked shrimp, fresh
2 cups bean sprouts
1/4 cup chopped peanuts (optional)

Steps:

Place noodles in a large bowl.
Cover completely with boiling water, soak, stirring occasionally, until noodles are just tender, about 15 minutes.
Drain well and set aside.
Whisk egg in a small bowl, then stir in sugar, fish or oyster sauce, ketchup, Worcestershire, chili-garlic sauce and chili flakes.
Set aside.
Boil broth over high heat, uncovered and stirring occasionally, until liquid is reduced by half, about 6 minutes.
Pour reduced chicken broth into a large, non-stick skillet, add garlic, chicken and shrimp.
Stir frequently until shrimp start to turn pink and chicken starts to turn white.
Stir in egg mixture, then add drained noodles.
Stir to evenly coat.
If noodles begin to stick, reduce heat to medium.
Add green onions, peppers, coriander, mint and bean sprouts.
Continue stirring until noodles are heated through, from 1 to 2 minutes.
Add chopped peanuts if you want, but they will increase fat content for this lowfat recipe.
Spoon into bowls and serve with lime.
Note: You can substitute frozen pre-cooked shrimp for the fresh.

Tips:

Use lower-fat ingredients: Use low-sodium soy sauce, reduced-fat peanut butter, and low-fat coconut milk to reduce the overall fat content of the dish.
Add more vegetables: Vegetables like bell peppers, carrots, and broccoli add flavor, texture, and nutrients to the dish without adding much fat.
Use lean protein: Choose lean protein sources like tofu, shrimp, or chicken to keep the dish low in fat.
Go easy on the peanuts: Peanuts are a healthy addition to Pad Thai, but they are also high in fat. Use them sparingly to keep the dish from being too oily.
Make your own sauce: The store-bought Pad Thai sauce is often high in sugar and sodium. Making your own sauce allows you to control the ingredients and make it healthier.

Conclusion:

This lower-fat version of Pad Thai is a delicious and healthy meal. It's packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're craving Pad Thai, try this healthier version. You won't be disappointed!